Serving Size: 12
12 (2 x 2-inch) pieces Wisconsin Camembert or Brie Cheese, rind trimmed
2 cups hazelnuts, toasted, skinned and chopped
4 cups dried apricots, cut in 1/4-inch strips
3 cups Gewurztraminer wine
1/2 cup sugar
2 vanilla beans, split and scraped
For cheese, coat squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
For compote, combine all compote ingredients. Simmer until apricots are soft and compote is thickened, about 20 minutes.
To serve, place piece of cheese on each of 12 small plates. Top cheese with heaping spoonful of compote. Serve.